Sweet & Sour Peppers
Yield
6 servingsPrep
10 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
lemon juice
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
honey
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 ½ | tablespoons |
canola oil
|
|
| 3 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
ginger
minced |
|
| 3 | each |
scallions, spring or green onions
minced |
|
| 6 | each |
sweet bell peppers
seeded, |
|
| 1 ½ | teaspoons |
cornstarch
mix with water to form a paste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
lemon juice
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
honey
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 23 | ml |
canola oil
|
|
| 3 | each |
garlic cloves
minced |
|
| 15 | ml |
ginger
minced |
|
| 3 | each |
scallions, spring or green onions
minced |
|
| 6 | each |
sweet bell peppers
seeded, |
|
| 7.5 | ml |
cornstarch
mix with water to form a paste |
|
Directions
Combine the lemon juice, tamari, honey, and hot sauce.
Just before serving, heat a wok over high heat. Swirl in the oil.
Add the garlic, giner, chili, and scallion whites, and stir-fry over high heat for 15 seconds, or until fragrant but now brown.
Add the peppers and stir-fry for 1 minute, or until the peppers begin to soften.
Stir in half the scallion greens, half the sesame seeds, and the sauce, and bring to a boil.
Stir in the dissolved cornstarch and stir-fry for about 30 seconds.
Transfer to a platter and garnish with the remaining scallion greens and sesame seeds.
